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I'm not quite sure where I went wrong, but my batches turned out quite poorly. They were flat and blended together (think pancake batter way too wet) and cooked to dark gold at 8 mins. I followed the ingredient mix to a T. The cookie sheets had to be scraped with a spatula - everything broke easily and nothing salvageable.Then watched a Martha Stewart video and followed her recipe which called for significantly more flour and a bit less egg white. Her Temp was 400 degrees instead of 375. They turned out better but only relatively so. I think 400 degrees was too hot - maybe my old oven is off. I don't know. The cookies wer still quite flat and cooked quickly. Make sure you're using a tip that is not too small and flat.